Eis-Punsch (Iced Punch)

Ingredients

• I lb. sugar
• I gill orange juice
• i pint red wine
• 4 whites of eggs
• I gill water

Method

1. 1

   Boil up the sugar in the water and allow it to cool again.

2. 2

   Then add the lemon and orange juice, wine and rum.

3. 3

   Put into a freezing machine and, when half frozen, stir in the stiffly-whisked whites of eggs.

4. 4

   Then allow to finish freezing and serve in wineglasses.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 94. The excerpt below is the record exactly as published.

I gill water. I oz. sugar. \ oz. butter. Stir the sugar into the water and boil up in an enamelled saucepan. Then add the cocoa, chocolate and a very little butter, and boil till a slight skin begins to form. Then spread over the cake. Spritz^asup. I tablespoonful white wine or rosewater. 6 oz. castor sugar. J teaspoonful lemon juice. Mix all well together till a thick mass. Fill a firm, pointed paper bag, cut the tip of the bag off, fasten together at the top, and by pressing the thumb at that end, the icing is squirted out at the pointed end of the bag, so that patterns of all sorts can be traced at will on the surface of Torten and other cakes. PUNSCH. (Punch.) Eier-PuiiBoh. (Egg Punch.) i pint white wine. ^ pint water. i gill rum. 2 eggs. 2 extra yolks. 3 tablespoonsful lemon juice. 4 oz. su^ar. Beat to a froth the eggs, sugar, lemon juice and i gill cold water. Add the remainder of the water, boiling, and stir briskly till it comes to the boil. Then add the rum and serve the Punch at once. ^ Gltihwein. (Negus.) Bring to the boil, in a covered saucepan, i pint red wine, a piece of cinnamon, 2 cloves and 3 oz. sugar. Before serving, remove the cloves and cinnamon. Weinschaam, Cider, Moselle or Rhine wine are suitable for this ; the stronger the wine, the more sugar is necessary. On the average, reckon to i^ pint wine, 7 oz. sugar, 4 whole eggs, 4 extra yolks and a little lemon peel. Put all into a saucepan and stir briskly till just oft the boil. Then serve in glasses or cups. 234 Punsch. Botwetn-PmiBoli. (Rbd Wins Punch.) i^ pint light red wine. I gill rum. I pint Russian tea. I gill lemon juice. \ lb. sugar. Bring all just to the boil and serve at once. I pint red wine. I gill lemon juice. Himbeer-PonBoh. (Raspberry Punch.) I pint Russian tea. \ pint sweet raspberry syrup. I gill rum. Bring all just to the boil and if necessary sweeten with a little sugar. Other fruit syrups may be sub- stituted for raspberry syrup, if desired. I gill lemon juice, f pint water. I gill rum. Eis-Ptmsoh. (Iced Punch.) I lb. sugar. I gill orange juice, i pint red wine. 4 whites of eggs

Cook this with the app: pantry check, scaling, and the assistant.